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Candy Cane Fudge Recipe

Photograph by Karly Campbell

What is it about kids and candy canes? I’ll never understand it.

Why are they such big fans? I mean, don’t get me wrong, candy canes are delicious. They’re sweet and they’re peppermint-y, but my kids never ask for hard candy unless it’s a candy cane. They normally want the chocolate.

Candy canes are sticky. They make your face sticky. Your hands are sticky. Your hair is sticky. The furniture is sticky.

Ah, right. That’s probably the appeal. Children, man. They aren’t operating at 100% if they aren’t covered in a layer of half-dried sugary drool. It’s their style, man. Don’t even try to understand it.

So, I decided to take the mess out of candy canes by chopping them up into tiny pieces and placing them atop some white chocolate fudge. And okay, so actually I didn’t chop them. I put them in a plastic bag and I beat them with a mallet. So basically this recipe is both therapy and dessert!

The creamy white chocolate fudge is pretty easy to pull off. I’ve made it multiple times and have never had a single problem with it. Bonus points: you don’t even need a candy thermometer or any special equipment.

Did I mention this is only 4 ingredients and it takes about 10 minutes to make? You guys have got to put this on your cookie tray this year! I insist.

Photograph by Karly Campbell

RECIPE: White Chocolate Peppermint Fudge

serves 16

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes


● 8 ounces cream cheese, room temperature

● 4 cups powdered sugar, sifted

● 15 ounces white chocolate, chopped

● 6 candy canes, crushed


1. In a large bowl, using an electric mixer, beat together the cream cheese and powdered sugar until no lumps remain. Set aside.

2. Add about 2 inches of water to a small pot and bring to a boil over high heat. Reduce to a simmer.

3. Place the white chocolate in a heat proof bowl and set it over the pot of simmer water to melt the chocolate. Alternately, use a double boiler for this.

4. Stir the chocolate often as it melts. When completely smooth, remove the heat.

5. Immediately pour the white chocolate into the cream cheese mixture and beat until well combined.

6. Place a sheet of plastic wrap in an 8x8 baking dish, leaving the edges hanging out for easy removal, and pour the fudge into the pan.

7. Use a spatula to smooth out the fudge. Alternately, put another sheet of plastic wrap over the top of the fudge and use your hands to shape it.

8. Sprinkle the crushed candy canes on top and press gently to be sure they stick.

Chill in the fridge for 4 hours before cutting and serving.

Photograph by Karly Campbell
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